1. Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix
all the dry ingredients in a large bowl, stir in chocolate chips.Whisk
together all the wet ingredients but the one egg white w/ water. Using a
wooden spoon mix the wet into the dry ingredients. Add the nuts at this
2. Divide dough in half. Roll out a 14 inch log. Make another using the other
half of the dough. Place on prepared cookie sheet.
Make sure there is plenty of space between each log, these will spread a
good deal. Flatten the logs, and brush on the egg white/water mixture.
3. Bake for 25 mins. let cool on the baking sheet, then transfer to a surface
where you can cut the biscotti, at 45 degree angle, then return to baking
sheet with each biscotti standing on a cut side. Bake another 7 mins. then
turn all over onto other cut side and bake an additional 7 mins. Cool
completely, then store in air tight containers for up to 10 days,
Great with a good cup of coffee or tea.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Cocoa Powder, Walnuts, Natural Sweeteners, Oranges allergies.